Herbed Lamb Chops with Super Grain Salad
I love flavours that pair with lamb. This gorgeous
super grain salad features juicy pomegranate
and is drizzled with lemony yoghurt dressing.
*Mwah Chefs Kiss!
Featuring grass-fed lamb from
Butcher Crowd, enjoy this deliciousness below.
Servings: 2
Ingredients
2 tsp Grass-Fed Ghee
4 Lamb Chops or Cutlets
Marinade
1 tbsp Extra Virgin Olive Oil
1 Garlic Clove, minced
1 tsp Rosemary
1 tsp Marjoram
½ tsp Oregano
½ tsp Dried Mint
½ Lemon, juiced
Pinch Salt & Pepper
Super Grain Salad
1 Pomegranate, deseeded
½ Red Onion, finely diced
½ cup Cooked Quinoa
1/3 cup Cooked Brown Lentils
1 tbsp Pumpkin Seeds
1 tbsp Pine Nuts, toasted
1 tbsp Almonds, slivered or flaked
1 tbsp Cranberries
2 tbsp Fresh Parsley, roughly chopped
1 tbsp Fresh Mint, roughly chopped
Dressing
2 tbsp Greek Yoghurt
1 tbsp Extra Virgin Olive Oil
½ Lemon, juiced
2 tsp Honey, optional
Method
1. Combine marinade ingredients in a small bowl, add lamb to bowl and allow to marinate for roughly 30 minutes.
2. Combine all salad ingredients and set aside. Combine dressing ingredients and set aside.
3. Once marinated, heat the ghee in a frying pan on a medium heat.
4. Add lamb to pan and cook to your liking, flipping halfway.
5. Stir dressing through salad and serve alongside lamb.